Sara Woodward

Carlsbad High

UC Irvine, California Culinary Academy, California Institute of the Arts, Carlsbad High School

University of California - Irvine, Attended 1997 - 2002, Class of 2002, Bachelor's Degree, Studio Art / Theatre
California Institute of the Arts, Attended 1996 - 1996, Class of 1996, Other, Theatre (CSSSA)

Line Cook

Court of Master Sommeliers, (Introductory Certificate)

Photography, Food & Wine, Film, Literature, Astronomy, Choral & Chamber music, Organic Farming, Lemon Verbena Trees, Arctic White Nectarines, Black Mission Figs, Argyle Socks, Grey-Green Pumpkins, Knitted Scarves, Antiquated Things

Nine Stories, Slaughterhouse Five, Franny and Zooey, Raise High the Roofbeam Carpenters, Kitchen Confidential, White Teeth, A Heartbreaking Work of Staggering Genius, Epitaph for a Peach

Anything by Wes Anderson or Wong Kar-Wai, The Big Lebowski, Lost in Translation, Annie Hall, Eternal Sunshine of the Spotless Mind, The Shining, Kill Bill, Amelie, La Dolce Vita, Casablanca, Citizen Kane, So I Married an Axe Murderer, Mondovino

Big bands and crooners from the 20's, 30's, 40's. Bluegrass, Classical, early 20th C. composers. Also, The Beatles, the Shins, Radiohead, Arcade Fire, Johnny Cash, Jill Scott, Beach Boys (Pet Sounds), Bjork, Blonde Redhead, Interpol, Belle and Sebastian, Fiery Furnaces, Eels, Stereolab (Emperor Tomato Ketchup), White Stripes

CBS Sunday Morning, Fawlty Towers, Adult Swim (Cartoon Network), Arrested Development, Iron Chef (both Japanese and American versions)

Scorpio

Art major in college (drawing, photography). Influences: Catherine Opie, Andreas Gursky, Bernd and Hilla becher, Thomas Struth.

Then, culinary school. It was going to be my "day job" but I ended up accidentally loving it. Worked in some awesome restaurants (Chez Panisse, Rubicon) with some really talented people. Cooking is a field in which you can never learn enough or start too young. I'm pretty old to have started at 23, but maybe a little more maturity (?) is an asset. I just got my introductory certificate from the court of master sommeliers too, so now i can navigate a wine list with aplomb (sort-of).

Next on the list: Fluency in a foreign language, Cultivating a successful bread starter (i keep letting them die) and baking more, Finishing Proust, Showing work at the 2010 Whitney Biennial, Having a daily column in the vein of Jon Carrol for the San Francisco Chronicle, keep doing what i love to do

Through this? People with common interests or from whom I can learn something, I suppose.